Alida Sorrentino

Donna

Name: Alida
Surname: Sorrentino

Skill: Researcher
Phone: (Office) +39 0825 299 411
Phone: (Lab) +39 0825 299 303
Fax: +39 0825 299 641
e-mail: alida.sorrentino@isa.cnr.it
 
CNR People WEB Site: http://www.cnr.it/people/alida.sorrentino
Keywords: Food microbiology; yeasts; bacteria; probiotics; fermentation processes
Curriculum EN: (click here to view it)

Researcher Activities

 

Main research field is Food Microbiology, in particular the area investigations are: to improve management of wine, dairy, and bakery fermentation processes.

– Selection of autochthonous yeast and bacteria with pro-technological features, to apply as selected microorganisms for new mixed  starters, to improve fermentation processes , to enhance quality and aromatic complexity of food products.

-Characterization of pro-technological microorganisms to improve safety, quality and shelf-life of innovative foods.

– Selection, characterization and application of probiotic yeasts and bacteria for the development of functional foods and innovation of traditional foods.

– Selection of yeast strains with interesting antagonistic features versus pathogenic bacteria, spoilage microorganisms, for bio-control and packaging of perishable foods.

 

Key Publications

  • Paolucci M.; Di Stasio M.; Sorrentino A.; La Cara F.; Volpe M.G.. 2020. Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.). Foods, 9, 1793; doi:10.3390/foods9121793
  • Boscaino F.; Ionata E.; La Cara F.; Guerriero S.; Marcolongo L.; Sorrentino A. 2019. Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds. Journal of Food Science and Technology, 56(11):4982–4991; doi.org/10.1007/s13197-019-03970-9
  • Siano F.; Fasulo G.; Giaramita L.; Sorrentino A.; Boscaino F.; Sprovieri M.; Di Stasio M.; Coccioni R.; Volpe M.G. 2019. Chemical-nutrition composition, microbiological analysis and volatile compound content of Fossa cheese ripened in different pits. Italian Journal of Food Science, 31(4), 669-684; DOI: 14674/IJFS-1470
  • Mazzarella G.; Perna A.; Marano A.; Lucariello A.; Rotondi Aufiero V.; Sorrentino A.; Melina R.; Guerra G.; Taccone F.S.; Iaquinto G.; De Luca A. 2017. Pathogenic Role of Associated Adherent-Invasive Escherichia coli in Crohn’s Disease. Journal of Cellular Physiology, 232 (10), 2860-2868. DOI10.1002/jcp.25717
  • Luongo D.; Treppiccione L.; Sorrentino A.; Ferrocino I.; Turroni S.; Gatti M.; Di Cagno R.; Sanz Y.; Rossi M. 2017. Immune-modulating effects in mouse dendritic cells of lactobacilli and bifidobacteria isolated from individuals following omnivorous, vegetarian and vegan diets. Cytokine, 97, 141–148; DOI.org/10.1016/j.cyto.2017.06.007
  • Luongo D.; Coppola A.; Treppiccione L.; Bergamo P.; Sorrentino A.; Ferrocino I.; Turroni S.; Neviani E.; Di Cagno R.; Cocolin L.; Rossi M. 2017. Modulation of the cytokine profile in Caco-2 cells by faecal lactobacilli and bifidobacteria from individuals with distinct dietary habits. Cytokine & Growth factor Reviews, 90, 80–87; DOI.org/10.1016/j.cyto.2016.11.007
  • Boscaino F.; Cammarota G.; Ottombrino A.; Nazzaro M.; Siano F.; Volpe M.G.; Sorrentino A. 2017. Chemical, volatile profile and shelf life of muffin enriched with supplementation chestnut cream Journal of Food Processing and Preservation, 41, e13013; DOI:10.1111/jfpp.13013
  • Boscaino F.; Sorrentino A.; Volpe M.G.; Ionata E.; La Cara F..2017. Selezione di lieviti autoctoni da uve e cantine irpine per la vinificazione di vino Aglianico. L’Enologo 3, 85-89.